Opening today, The Oak SW11 is a new restaurant and bar located in Battersea, South West London. The spacious former industrial space (previously Butcher & Grill) is located on the south bank of the Thames near Battersea Bridge, overlooking Ransome’s Dock and adjacent to Battersea Park. The 3,500 square foot unique space houses a bar, lounge, dining room, signature centrepiece private dining group table, as well as an expansive mezzanine level overlooking the main dining and drinking area.
The Oak SW11 is the latest opening from Out of the Woods Restaurant Group designed by CEO Jasper Gorst, who opened the original Oak W2 on Westbourne Park Road in 2001, which remains one of Notting Hill’s most popular restaurants. The innovative and expanding restaurant group also includes a third, The Oak W12 in Shepherd’s Bush (2013), as well as The Bird in Hand in Brook Green (2011).
At The Oak, the emphasis is on Mediterranean dishes designed for sharing and features Cicchetti, Small Plates, Pizzette, Sides, and Desserts. The pizza selection for which the original restaurant is well known, is featured on menus in Battersea in the format of eight pizzette (miniature pizzas). Highlights include Diavola (Tomato, Mozzarella and Spicy Ventricina Salami), Modena (Tomato, Fresh Burrata, Tuscan Sausage and Caramelised Onion) and Contadina (Tomato, Mozzarella, Goat’s Cheese, Wild Rocket, Porcini Mushrooms, Caramelised Onion and Truffle Oil).
Other small plates created by Executive Chef Nuno Franco include: Seaweed-coated Tuna Loin with Saffron Onions, Crispy Capers and Paprika Aioli; Pappardelle with Beef Shin Ragu and shaved Parmesan; and the Rolled Lamb Breast on Ajo Blanco, Roasted Cumin Baby Carrots and Mint. Cicchetti, perfect to accompany drinks include: Crunchy squid with Piquillo Agrodolce; Sautéed Chorizo with Lemon & Fennel Seeds; and Smoked Mackerel Pate Bruschetta, Pickled Beetroot & Candied Lemon Zest.
Highlights from the dessert selection include a Polenta Cake with Lemon Curd, Blood Orange Sorbet and Spiced Black Olive Syrup; a Sticky Toffee Pudding with Salted Caramel Ice Cream; and Italian favourite Amaretti-Marsala Tiramisu.
Open seven days a week for lunch and dinner, spring 2019 will see The Oak introduce their first ever weekday breakfast and weekend brunch. Breakfast dishes will feature Pancakes with Crispy Pancetta and Maple Syrup; Greek Yoghurt topped with Quinoa-Pistachio Granola, Seasonal Fruits and Honey; alongside a Full Tuscan (Tuscan Parmesan Sausage, Pancetta, Burrata, Poached Egg, Roasted Daterinos, Basil & Sourdough), along with freshly brewed Italian coffee from L’Unico.
Alongside the food is a carefully chosen wine list, featuring bottles from across Europe, ranging from reds, whites and Champagne, with a heavy emphasis on wines from France and Italy. With options available by the bottle or glass, the list also includes a handful of organic wines including Chianti Colli Senesi 2016 Italy, and a vegan wine of Gruner Veltliner 2017 Austria. There is also a cellar selection of Italian and French wine available, including a Condrieu 2016 Rhone and Barolo Vigneto Rocche 2010 Piedmont.
A stripped back cocktail menu is also on offer in the bar, featuring classics ranging from a Negroni to classic Martinis, perfect for a pre-dinner tipple or nightcap.
With a total capacity of up to 120 seated, the casual dining and drinking space is made up of a ground floor dining room and counter bar that will accommodate walk ins, along with a more relaxed lounge area perfect for breakfast and long brunches. The space also offers itself as a comfortable work hub for freelancers and creatives, with all-day dining options available for those hoping to grab a light bite.
Design is overseen by founder Jasper Gorst, who has hand-selected every fixture and fitting, showcasing local designers whilst paying homage to The Oak’s heritage with hints to design features from sister sites. Individually laid dark and light oak herringbone table tops are set amongst deep emerald green banquette seating; white stools sit at the long white marble bar with characterful 3-D tiles, beneath bronzed pendant lighting. Sleek white oak flooring leads the way to the mezzanine level overlooking the entire restaurant, which will open to the dock in the summer.
Perfect for group bookings and family lunches, the central piece is a statement marble table, accommodating bookings up to 14, and is set to the backdrop of a mosaic of mirrors, underneath a living wall of seasonal herbs and greenery growing all year round. Towards the rear is a mezzanine level dining room, where reservations will be available, along with large party bookings.
The Oak will also showcase a rotating selection of artwork from local artists, with the first being expedition and landscape photography by Paddy Scott, a Wildlife Photographer of the Year finalist.